Ingredients
Directions
Cook maple breakfast links on a skillet until cooked through and golden brown.
To scramble the eggs: spray a medium skillet with cooking spray and heat over medium heat. Crack the eggs into a small bowl, add a splash of milk, salt and pepper. Beat the eggs with a fork until the mixture is a consistent shade of yellow. Pour eggs into prepared skillet and run a spatula through the eggs and up the side of the skillet until the eggs begin to clump and spatula leaves a trail on the bottom of the skillet. Reduce heat to low and continue to cook, gently but constantly folding eggs, until clumped and just slightly wet. Transfer eggs to a bowl and set aside.
To assemble the sandwiches: heat your pita bread in the microwave for a few seconds to warm it up and make it more pliable. For each sandwich, take one pita bread and spread half of pesto all over one side. Sprinkle ¼ cup of each type of cheese on one half of the open pita. Sprinkle half of the scrambled egg on top of the cheese. Add sausage, roasted peppers and remaining 1/4 cup of each cheese. Fold pita over to make a sandwich and press gently to set. Brush outside of sandwich lightly with melted butter. Repeat for the second sandwich.
Spray a pan lightly with oil off the heat, then preheat the pan over medium heat. Lay the sandwich in the pan, cover with a piece of aluminum foil and place a Dutch oven or heavy pan on top to weigh the sandwich down. Cook for 2-3 minutes until golden brown. Flip and cook the other side. If the sandwiches are getting too brown, adjust the temperature to low-medium. Remove from heat, plate, garnish with scallions and enjoy!
